Roasted Brussels Sprouts- Ina Garten
* 1 1/2 pounds Brussels sprouts
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Preheat oven to 400 degrees F.
Cook's tips: Choose the smallest and freshest brussels sprouts you can find. Make sure they're all about the same size so they will all cook evenly. If you have very large brussels sprouts cut them in half. Don't wash them. If they're wet the olive oil won't stick to them.
Peel the entire outer layer of leaves off. Cut the stem very close and score the bottom with an "x", about 1/8" deep. I have found this helps the sprouts to cook more evenly. They cool off very quickly and they're best and most crunchy right out of the oven, so follow Ina's advice and serve them immediately!
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